Paleo Keto Shortbread Cookies

https://www.bulletproof.com/recipes/keto-recipes/keto-shortbread-cookies-recipe-2g3c4b/

Start to Finish: 1 hour (20 minutes active)

Ingredients:

• 1 1/3 cup (145g) almond flour
• 1/4 teaspoon fine sea salt
• 1/3 cup plus 1 teaspoon (80g) grass-fed butter or Grass-Fed Ghee
• 4 tablespoons (40g) erythritol monk fruit blend, such as Lakanto
• 1/2 teaspoon vanilla extract
• 1 tablespoon (8g) coconut flour
• 1 tablespoon (8g) collagen peptides
• 1 vanilla shortbread collagen protein bar, crumbled

Chocolate glaze ingredients (optional):

• 4.75 ounces (134g) quality dark chocolate (at least 85% cacao), chopped
• 3 tablespoons avocado oil
• 2 scant tablespoons cacao nibs

Instructions:

1. In a food processor, mix all shortbread ingredients except for the collagen bar until combined.
2. Remove and spread the dough carefully with a rolling pin until it is about 3.5mm thick.
3. Cut out cookies with curly round cutter and freeze for 30 minutes.
4. Preheat oven to 350 degrees and prepare a perforated baking tray with parchment or a silicone liner.
5. Remove cookies from the freezer, place on the baking sheet, and bake for about 8 minutes, or until golden. Baking time will vary depending on your oven, baking tray, and cookie thickness.
6. Allow shortbread to cool completely before adding glaze.
7. While cookies cool, prepare the glaze: Using a double boiler on the stovetop, gently melt chocolate and oil together until well combined. Mix in cacao nibs.
8. Drizzle cooled cookies with the chocolate glaze and sprinkle with collagen bar crumbs.

Makes: Serves 24

Nutritional Information (Per Cookie):

• Calories: 375
• Fat: 29.5g
• Saturated Fat: 16g
• Trans fat: 0g
• Cholesterol: 27mg
• Salt: 148mg
• Carbs: 17.6g
• Fiber: 7.7g
• Sugar: 3.3g
• Sugar Alcohols: 2g
• Net Carbs: 7.9g
• Protein: 14g
• Calcium: 13mg
• Potassium: 8mg